Tea Leaf Salad

Method

Rinse the fermented tea leaves thoroughly under cold water and squeeze dry gently to remove excess moisture. In a large mixing bowl, combine the tea leaves with the sliced shallots, and dress with the sunflower oil, lime juice and fish sauce, mixing gently to avoid crushing the delicate leaves. Roughly crush the roasted peanuts and add to the bowl along with the sesame seeds, dried shrimp, fried garlic, and fried chilli flakes, tossing everything together carefully. Add the blanched long beans and fresh coriander, then toss once more to combine all ingredients evenly. Transfer to a serving platter and top with crispy fried onions just before serving to maintain their texture.